Vegetarian Lasagna For Veggie Haters

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 32 ounces pasta sauce (i like chunky mushroom you can use more if you like)
• 8 ounces lasagna noodles (or more)
• 16 ounces cottage cheese (full fat is best)
• 8 ounces mushrooms, sliced
• 1/4 cup textured vegetable protein (optional)
• 1/2 cup grated parmesan cheese
• 2 cups mozzarella cheese, shredded
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1 pinch kosher salt

Recipe

• 1 i usually put the cottage cheese in my electric chopper (not processor) to mimic the texture of ricotta. i also use the 4% minimum fat kind.
• 2 saute onion and garlic in olive oil and salt for 5 minutes.
• 3 add mushrooms, and saute with the onions until cooked. i chop up the mushrooms in the pan with a spatula, to make them small (kinda like meat).
• 4 don't drain the liquid.
• 5 meanwhile, soak the tvp in boiling water to soften, then drain.
• 6 add the tvp, and mix together.
• 7 add the sauce, and mix.
• 8 ladle some sauce onto the bottom of the crockpot.
• 9 make a double layer of noodles on the sauce--break those suckers up to fit.
• 10 spread the cheeses over the noodles.
• 11 sauce, then noodles (double layer), then cheese, until layers are done.
• 12 i usually finish with a layer of mozzarella.
• 13 cook on low for 4-5 hours.